Grilled Corn Salsa

Grilled corn and roasted tomatoes come together is this fresh and flavorful Grilled Corn Salsa that makes for such a great summer dip or side dish!

Sweet grilled corn is one of my absolute favorite things about summer. They’re just something so enjoyable about biting into corn on the cob that’s been charred a bit on the outside and heated to bring out even more of the juicy sweetness. I keep fresh corn stocked in the summer because there’s always a way to incorporate it into a meal or snack. This Grilled Corn Salsa has been on repeat and everyone loves it!

It makes for such a great dip, side dish or topping. We serve it alongside guacamole and chips for taco night, drizzle it over grilled steaks or fish, and even top our salads and nachos with it. It’s so fresh and flavorful!

The way the sweetness from the corn and roasted tomatoes comes together with all the citrus and spice from the cilantro, red onion, jalapeño, garlic and lime juice is incredible. Irresistible!

The pan you roast the tomatoes in becomes the bowl for mixing all the ingredients together in. It’s amazing how the juices released from roasting the tomatoes brings so much flavor to this salsa.

Oh, how I love this yummy salsa! I hope it becomes one of your favorite summer recipes too. Enjoy!

Grilled corn and roasted tomatoes come together is this fresh and flavorful Grilled Corn Salsa that makes for such a great summer dip or side dish!

Author: Maegan - The BakerMama

Recipe type: Appetizer

Serves: 6

Ingredients

3 large ears corn, husks removed

12 ounces grape tomato medley

2 tablespoons olive oil

1 teaspoon kosher salt, plus more to taste

¼ cup chopped cilantro

¼ of a red onion, chopped

1 jalapeño, chopped (remove seeds for mild salsa)

2 cloves garlic, minced

1 large lime, juiced

Instructions

Preheat the grill to medium-high. Brush corn with 1 tablespoon olive oil and season evenly with ½ teaspoon kosher salt. Grill, turning often, until charred all over, about 10-15 minutes. Remove from grill. When cool enough to handle, cut kernels off of the cobs.

Preheat oven to 425°F. Place the tomatoes in an 8-inch round baking pan. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon kosher salt. Toss the tomatoes with your fingers to coat. Spread them out evenly in the baking pan. Roast for 20-25 minutes, until they start to burst and caramelize.

Add corn kernels and remaining ingredients to the tomatoes in the baking pan. Stir to combine well. Season with more salt to taste, if desired.

Notes

Store in the refrigerator for up to 1 week.

If you can't grill the corn: cut the uncooked kernels from the cob. Place the kernels on a large rimmed baking sheet and toss in 1 tablespoon olive oil and ½ teaspoon salt. Roast at 425°F for 15-20 minutes, stirring every 5 minutes, until starting to crisp and char.